Description

Transform leftover mashed potatoes into delicious, golden-brown cakes with this simple oven-baked recipe. Crispy on the outside and tender within, they’re a fantastic way to repurpose leftovers into a satisfying side dish or light meal. Easy to make with common ingredients.

Ingredients

Scale

3 cups leftover mashed potatoes, cold
1 large egg, lightly beaten
1/4 cup all-purpose flour (or gluten-free blend)
2 tablespoons finely chopped fresh chives (or green onions)
1 tablespoon finely grated Parmesan cheese (optional, for added flavor)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons olive oil or melted butter, for brushing

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine cold mashed potatoes, beaten egg, flour, chives, Parmesan (if using), salt, and pepper. Mix gently until just combined.
3. Divide mixture into 4 equal portions. Shape each into a round, flattened patty, about 3-4 inches in diameter and 1/2 inch thick.
4. Place shaped potato cakes onto the prepared baking sheet.
5. Brush the tops of the potato cakes with olive oil or melted butter.
6. Bake for 20-25 minutes, flipping halfway through and brushing the other side with oil/butter, until golden brown and heated through.

Notes

Store completely cooled potato cakes in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven or toaster oven for 5-10 minutes for best crispness. Avoid microwaving if crispiness is desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer, Side Dish, Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 4g
Sodium: 450mg
Fat: 12g
Carbohydrates: 38g
Fiber: 3g
Protein: 6g